July Trifle Delight (Print-Friendly Version)
This light and fluffy dessert packs in cake, pudding, and berries, making it a hit for holidays.
# Ingredients You'll Need:
→ Fresh Produce
01 -
32 ounces fresh strawberries, cleaned, hulled, sliced, and dried
02 -
18 ounces fresh blueberries, washed and dried
→ Dairy and Dairy Alternatives
03 -
16 ounces thawed whipped topping
04 -
4 cups cold whole milk
→ Sweets and Baking
05 -
6.8 ounces instant white chocolate pudding mix
06 -
14 ounces store-bought angel food cake, cubed into 1-inch pieces
# How to Make It:
01 -
In a big bowl, mix instant white chocolate pudding with cold whole milk. Whisk until it's smooth, just like it says on the package. Cool it in the fridge until it firms up.
02 -
Start by placing a layer of angel food cake cubes across the bottom of a trifle bowl, covering it completely.
03 -
Evenly spread half of the white chocolate pudding over your cake cubes.
04 -
Place sliced strawberries along the inside of the bowl for a nice look. Then, layer those strawberries on top of the pudding. Scatter blueberries on top of the strawberries.
05 -
Gently put one container of thawed whipped topping over the berry layer, smoothing it out.
06 -
Keep layering in this order: angel food cake cubes, remaining pudding, sliced strawberries, and blueberries. Make sure it looks nice and neat.
07 -
Spread the rest of the whipped topping evenly on top of the trifle.
08 -
Put the leftover strawberries and blueberries on top in a decorative way. Chill it in the fridge for at least an hour before enjoying. Keep it cold until you're ready to serve.
# Extra Information:
01 -
Make sure the berries are completely dry before layering, so they don’t mess with the texture.
02 -
Carefully arrange the layers and wipe the inside of the bowl as needed for a pretty look.